Welcome!

We hope you enjoy the wacky recipes Justin will add to this page (on a regular basis, Justin? - ed). Remember to catch our season 3, which is showing NOW on BBC LIFESTYLE CHANNEL180 DSTV 6:30PM MONDAYS!

If you'd like to get in touch with us @ Cooked In Africa Films, please use this email address: info@cookedinafrica.co.za and we'll get back to you!

Thanks to you all for the support. We love doing all of this and hope to keep tirelessly stomping around our wonderful country doing what we do best: eating, drinking, having a 'jol' and conveying what a beautiful continent Africa really is!

Wack the loin of warthog into a large dish and pour over the mixture of yoghurt and blended whole papaya – leave it in the fridge overnight. Papayas are packed full of enzymes called papain, a protease which is useful for tenderising meat and that’s been used for thousands of years – this along with the cooking time is going to make the meat fall right off the bone.

Next day, rinse off the marinate under the tap and pat the meat dry. Chuck salt, whole garlic cloves, rosemary and olive oil into the pestle and mortar - crush into a runny paste and rub this all over the meat - be generous. Then throw lashings of olive oil and the ox-tail fat into a hot pan and seal the loin - fat side down. Add some of the cocktail onions and sliced red onions and sear until everything is nicely caramelised. Now put the loin into a deep baking tray, add the rest of the onions and the other veg. Pour over a bit more olive oil and put the tray into a pre-heated oven at 100-120º C and let it cook slooowly for four hours.

Once the meat is cooked, remove both the loin and the vegetables, leaving only the seared onions and the juice from the warthog in the baking tray. Put the tray on the hob and add the cream to make a simple but really lekker sauce. Carve the meat, plate the veggies and cover with rich creamy sauce and serve

Papayas or paw paws are best eaten when they’re just about fully yellow and slightly soft to the touch. They’re delicious just like that or cut up in fruit salad. Cooked they make good chutney and while still green can be boiled as a vegetable. Steam the young leaves and use as morogo or dry the seeds, crush and use instead of pepper like they do in India and Asia.

Warthogs are sometimes called the naked swine of the savannah because they’re pretty ugly – a bit like crocodile, hyenas, vulture and wildebeest. So if you haven’t already come across one maybe you should try their meat before you do, it tastes a whole lot better than they look.

FINISH OFF WITH ROASTED CAMEMBERT

Make bread dough using brown flour. Break off balls of dough roughly the size of your fist and roll out till they’re about .5cm thick – place Camembert in the centre of each and wack a dollop of cranberry and quince jelly on top of it. Now pull the sides of the dough up and over, to meet in the middle. Press together to close - creating cheesy pockets. Bake for 15 min at 180 C. Once they’re ready cut in two and serve immediately – each pocket is enough for two servings.

64 comments:

Hi Justin and friends. I have become quite a fan of the Cooked series. I just wanna go everywhere an do everything! Enjoy your way of cooking and kuiering - it is something I love doing as well! One of our friends went hunting recently and brought back a vlakvark (warthog). As it was my fiancee's b-day yesterday we decided to make a evening of it and cook its backside (the warthog's that is;o). I didnt have use of my oven at the time but I did have a slowcooker. So yesterday morning I did everything as the recipe above says (and the day before the marinade) and popped it in the slowcooker. By the time I got home from work the yummy aroma was the whole house full and my stomach started rumbling! It was the best piece of game meat I have had in my life! And compliments from all the friends as well. We are going to try the chocolate vodka this Saturday, hopefully we'll live to tell the tale...;o) Keep up the good work, you guys rock!!!! Regards, Anri

Hello from port elizabethI purchased some warthog loins and cant wait to try this recipes i may cheat a little and add anneseed as it releases some awesome flavours to venisonI prepared wartog shanks last sunday with a very good marinate overnight and cooked on a slow heat for 5 hours @ 100 deg cNo resturant can beat this Have fun and thanks for the supported recipesMark rogers

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